Today’s delicious recipe is in memory of my dear mother-in-law, who made this particular version of spinach and turaiya whenever I had given birth to my children. Supposedly very good for lactating mothers, she made sure I ate this sabji every second day for 40 days after childbirth.
It had to be turaiya every day, either mixed with spinach or made plain with only cardamom, which we Sindhis call phote bhugun turiyuoon. To be frank, I loved eating both these variations. She sometimes served it with plain chapatis and sometimes with mitho lolo (sweet flatbread). The only thing that she omitted was chillies. Aisi otherwise would mean only spinach cooked plain, without the addition of any other vegetables. But this version of mummy is really very tasty.
The way this sabji is cooked is almost like the famous Sindhi sai bhaji, but the addition of turaiya gives it a super silky texture. We cook it in the pressure cooker and mash it towards the end till everything becomes one beautiful green, smooth sabji. Adding garlic once while cooking and once as a tadka just enhances the taste.
Spinach was not my favourite vegetable when we were growing up, but as an adult it definitely has a special place in my list of favourite vegetables. I remember my mother making tikkis out of leftover sai bhaji, just by adding boiled potatoes after drying out the sai bhaji as much as possible by cooking it further. She always pan-fried the tikkis, which were yummy. A close cousin to the hara bhara tikkis which we relish at Indian restaurants.
Do try this simple recipe and serve it with any simple pulao or phulkas.
Ingredients
- 350 gms peeled and chopped turaiya (ridge gourd)
- 150 gms chopped spinach
- 1 big onion, finely chopped
- 2 tomatoes, sliced
- 4 green chillies, finely chopped
- 2 tbsps chopped garlic
- 1 tbsp chopped ginger
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 1 tsp methi seeds
- 1/2 tsp hing (asafoetida)
- 1/2 tsp turmeric powder
- Salt to taste
- 3 tbsps oil
Method
- Heat 2 tbsps oil in a pressure cooker and add methi seeds, cumin seeds, and hing. Sauté till fragrant.
- Add chopped onion and sauté till golden brown.
- Add 1 tbsp of garlic, ginger, and green chillies.
- Add tomatoes, coriander powder, turmeric, and salt.
- When tomatoes turn pulpy, add chopped turaiya and cook till the turaiya starts letting out water.
- Add the chopped spinach and 1/4 cup of water.
- Close the cooker and cook for 3 to 4 whistles.
- Open the lid and churn with a wooden hand churner (mandiro) or an electric whisk.
- Lastly, heat 1 tbsp oil in a small pan, add 1 tbsp chopped garlic, and fry till pale golden. Add this tadka to the sabji, mix well, and serve.
Serving Suggestion
A complete Sindhi meal with basar jo pulao (onion pulao), sookha aloo (potatoes with dry spices), boondi raita, some fryums, and onion-carrot achar.